Tuesday, June 8, 2010

I know that many people know well ahead of time which recipe they will choose when their turn comes up in Tuesdays with Dorie. But there must be others like me, who really have no idea which recipe they'll pick, and then end up having a kind of out of body experience that involves typing "I choose the Tender Shortcakes" in response to Laurie's "Your turn to pick for June!" email. And who wake up the next day thinking "did I really pick the Tender Shortcakes over a gazillion other amazing-looking desserts in Baking? Let me check my sent items folder. Yes I did." Now, don't get me wrong -- I like strawberry shortcakes. But my sister has always been the real strawberry shortcake lover in the family - she'll choose it for her birthday dessert and order it in restaurants, and my mother will always serve it for dessert if she knows Diane is coming over for dinner. I, on the other hand, can usually be found rummaging through the pantry to see if there is anything in there that can be turned into chocolate cake.

But I was never going to pick anything chocolate, because I needed David, who has been my most faithful and loyal taster for the nearly two years I've been in TWD, to eat and review whatever I chose. And once I knew that I had a June pick, I started zoning in on seasonal recipes. Dorie calls these tender shortcakes "the quintessential shortcakes" and, well, I think of strawberry shortcakes as the quintessential summer dessert. So Tender Shortcakes it was!!

Some desserts/techniques have a reputation of being somewhat difficult or fussy (e.g., meringue, custard, caramel), and generally speaking, if they are difficult for anybody, they are difficult for me as well. Then there are the desserts that do not have a reputation for being difficult (e.g, brownies) but which manage to be difficult for me anyway (chronic underbaker here).

That brings us to biscuits, or members of the biscuit family (as these shortcakes are) which also have the reputation for being a tad tricky, yet which inexplicably have never given me any trouble. For whatever reason I am square with the biscuit/shortcake gods. I really hoped that this biscuit magic continued through these shortcakes, because I really didn't want to have to write a "fail" post for my week.

Whisk together flour, baking powder, salt, and sugar together in a large bowl:

Make sure your cold, unsalted butter is ready to go:

Drop the butter onto the flour mixture:

And then working quickly using your fingers (Dorie's preferred method) or a pastry cutter, cut and rub the butter into the dry ingredients:

At this point Dorie says you should have pieces the size of peas, the size of oatmeal flakes, and everything in between. {I also had many pieces the size of . . . flour, but (SPOILER ALERT) the finished product was fabulous anyway.}

Pour the cream over the dry ingredients and toss and gently turn the ingredients with a fork until you've got a very soft dough.

Spoon out about 1/3 of a cup of dough for each shortcake onto a baking sheet:

Pat each mound down until it is between 3/4 inch and 1 inch high:

At this point you can freeze the shortcakes on the baking sheet, and then wrap them airtight and keep them in the freezer for up to 2 months. I froze the dough for all of my shortcakes before baking them off, and the frozen shortcakes baked up perfectly after exactly 18 minutes in my oven. I love this "freeze the dough" technique -- it gives you the freedom to turn out fresh, delicious homemade shortcakes on a moment's notice.

With my shortcakes safely in the freezer, I set out to my favorite farmer's market to hunt down June's finest berries:

With my first round of shortcakes, I went with a combination of strawberries and blueberries. Top the berries with a little sugar to taste and let them sit for 10 minutes or so, until they are juicy. Once the shortcakes are baked and the cream is whipped, it's really just a matter of assembly.

Peach variation:

The verdict? One bite of these shortcakes and all second-guessing about my choice ceased immediately. David and I agreed that these are in a completely different universe from any other shortcake we've ever had. They are tender, flaky, and melt-in-your mouth delicious. They have just the right hint of sweetness while maintaining the buttery essence of a great biscuit. They are indeed the quintessential shortcake -- the perfect vehicle for the summer's bounty of fresh fruit and berries.

I hope that everyone enjoyed these shortcakes as much as we did. Thanks to my fellow TWD bakers for baking along with me this week! And thank you, Dorie, for another winner in the treasure trove that is Baking!

Tender Shortcakes, from Baking: From My Home to Yours by Dorie Greenspan

Center a rack in the oven and preheat the oven to 425 degrees F. Line a baking sheet with parchment or a silicone mat.

TO MAKE THE BISCUITS:

Whisk the flour, baking powder, salt and sugar together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips (my favorite method) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces in between - and that's just right.

Pour the cream over the dry ingredients and toss and gently turn the ingredients with a fork until you've got a very soft dough. When the dough comes together, you'll probably still have dry ingredients at the bottom of the bowl - just use a spatula or your hands to mix and knead the dough until it's evenly blended. Don't overdo it; it's better to have a few dry spots than an overworked dough. Even with all the flour mixed in, the dough will be soft and sticky.

Spoon out about 1/3 cup of dough for each shortcake onto the baking sheet, leaving about 3 inches of space between the mounts of dough. Pat each mound down until is is between 3/4 and 1 inch high. (The shortcakes can be made to this point and frozen on the baking sheet, then wrapped airtight and kept in the freezer for up to 2 months. Bake with out defrosting - just add at least 5 more minutes to the oven time.)

If you have more dough, repeat, cooling the baking sheet first.

Bake for 15 - 18 minutes, rotating the sheet from front to back at the midway point, until the shortcakes are puffed and give just a bit when prodded. Pull the sheet from the oven and transfer the shortcakes to a cooling rack.

TO MAKE THE FILLING:

Put the berries in a bowl, sprinkle with sugar to taste and let sit for about 10 minutes, until they are juicy.

The cakes are tender and really pretty fragile, so go easy with them. Use a serrated knife and not much pressure to cut each cake in half horizontally. (Alternatively, you can use the tines of a fork to prick a ring around the middle of the shortcake, then use your fingers to gently pry the halves apart.) Put the bottom halves on plates, top with the berries - make sure to include some of the sweet juices - and spoon over some whipped cream. Put the tops on the shortcakes or lean them against the cream, my preference. If you decide to go for the open-faced shortcakes, you'll get two textures - moist and moister.

Your pick was a serious winner Cathy! They're so unassuming - not much to look at - but just one bite and I was sold. Definitely a repeat for me as soon as I lose the 5 pounds I gained eating my entire batch myself :) Yours look wonderful - glad you guys enjoyed them too!

Amazing pick, Cathy! I really, really enjoyed these and I'll definitely be making them again and stashing them in the freezer, as you did. A little secret...I didn't like shortcake before making them this week, so you've created a shortcake lover! I'm glad they were everything you hoped they'd be. They look terrific!

Biscuits are so flakey sometimes.... I mean "picky". The trick is to not overwork things (easier said than done). Both your finished shortcakes look magazine quality - truly! Hope you enjoyed your "recipe in the TWD spotlight". I can't wait until my pick comes around. I'm sure I'll be 60 or something like that....

I'm not surprised by what you instinctively picked...it's comfortable, happy, sweet, appealing to a lot of people, thoughtful (no chocolate), and something to look forward to (like Tuesday mornings om a certain wonderful blog). Now, who does that sound like? Hmmm.

Yay for your turn...and for your pick. I wish I had had time to be a rogue TWD'er and bake along with you...but I'll be a rogue rewinder instead. (Whenever I see a spoiler alert I always keep reading.) I love the look of the peach variation, too.

Thank goodness for your spoiler alert -- I was holding my breath waiting to find out how the shortcakes came out and, really important, if you liked them. Glad you and so many other TWDers were happy with them. For East Coasters they must have been the perfect pick -- the berries in the market were at their peak this weekend.

Thank you for hosting and for the wonderful selection of recipes! You did good girl! HOw sweet of you to bake something non chocolate for your man! Im glad he liked them. Your cakes look delicious and the berries really look fresh and tasty!Thanks again Cathy, your the best!!

Cathy I am so impressed! With your pick, your artistry in displaying your finished dessert, your photography, just everything! This is absolutely the most professional post you have done! Congratulations on choosing a winning pick and I want to sample those shortcakes!! I actually want to make strawberry shortcake for my supper club this weekend but I think I'm too scared of my finished product. I'm just so impressed with yours!! Great great job!

You are my hero. I can't thank you enough for choosing this little gem, a star incognito. Summer's Super Simple Star, Starring the Strawberry.... he he heYou're the best. I loved it. I shared it with my new friends at my new part time job and they loved them too. Its a good thing to have favor with the biscuit Gods don't you think?AmyRuth

You are my hero. I can't thank you enough for choosing this little gem, a star incognito. Summer's Super Simple Star, Starring the Strawberry.... he he heYou're the best. I loved it. I shared it with my new friends at my new part time job and they loved them too. Its a good thing to have favor with the biscuit Gods don't you think?AmyRuth

What a great pick! I loved this shortcake recipe. It's so fun and easy to pull together and it's a repeat for sure! I love your pictures (especially the checked linens you used!!!!) and your shortcake variations look wonderful!

How cool that the "did I really pick that recipe?" turned out to be so fabulous that it could have been a "I've always wanted to bake this and look how great it is" type of pick! Loved your two versions and your process pictures. I always have more pieces the size of flour than any of the other specified sizes of dough pieces. In fact my dough never got to the soft stage but we still loved the shortcakes, even though they were quite crumbly.

My post is up, and there might have been some backdating involved but I'll never say...

You know I just saw the instructions for patting the dough down flat! What was I thinking? Thanks for such a great pick-perfect timing for the fresh berries coming in. Yours look perfect! I'll make the peach one next time.

What a perfect pick for summer fruit season! Had not made these so it is good to know that they work well with the freeze the dough method...which means more shortcakes over the next few weeks! Thanks! Both your versions look delicious!!

Okay, so I finally got around to making these today and see that I am the last person on earth to do so apparently. Too many graduation party desserts. This was one great post! I loved the photos, the styling, the process photos, David and E at the market (yes, I see her little head there popping up), and gave you a fair salute re your amazing choice of coordinating linens with food on my blog. Great pick...we bow to your expertise in selections. This and Shrimp on the Floor are just about the best things going.

I'm sorry I'm so late in leaving a comment. I LOVED THIS RECIPE!! Yes, I'm shouting this at you, but it's only because I loved it so much. :o) Your pictures are fabulous, Cathy! Love the peach shortcake pic...so pretty. Thanks for a great recipe choice. I now have 6 unbaked shortcakes in the freezer, ready for when the need arises.

Hi there, My dear friend sent me to the TWD blog when she learned that I had bought the book "From My Home to yours".

I actually tried my hands at making the shortcake an hour ago and it was a total failure! The shortcake came out looking good on the outside but the inside was SO not cooked.

So, in an attempt to redeem back my self confidence, I would like to know what I did wrong.

Here is my analysis: - I had to use regular cream instead of heavy cream (is that it??) - i measured out 1.5 cups but it didn't create a sticky dough at all. Majority of the mix was well... still a mixture of the ingredients - I made the dough mount like a ball without flattening it ( I did try with a second batch with it flattened and the inside was also not cooked)

I fool infer from a only one of the articles on your website now, and I really like your tastefulness of blogging. I added it to my favorites entanglement age muster and resolve be checking back soon. Please report register out my position as well and fail me conscious what you think. Thanks.

About Me

I am a Yankee living in the Deep South with my super cool, non-chocolate eating husband David, and my three great kids, Jacob, Elizabeth and Caroline, who don't like anything I cook. They all keep me laughing every day.